There’s something so satisfying about the smoky spice of perfectly cooked shrimp paired with a fresh, crunchy salad. This Blackened Shrimp and Corn Salad Recipe really hits that sweet spot of bold flavors and refreshing textures that make it a go-to in my kitchen whenever I want something quick, vibrant, and just a little bit special.

A large white bowl filled with a colorful layered salad placed on a white marbled surface. The bottom layer is fresh green lettuce leaves covering the bowl. On top of the lettuce, there are sections of bright yellow corn kernels, sliced pale green cucumbers, and halved red cherry tomatoes placed around the bowl. In the center, there is a pile of cooked orange shrimp with slightly charred edges, topped with a light green creamy dressing drizzled over the shrimp and vegetables. On top of the shrimp and near the center, there are slices of ripe avocado with a smooth green texture, also drizzled with the dressing. Chopped green herbs, possibly cilantro, are scattered throughout the salad, adding a fresh touch. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blackened Shrimp and Corn Salad Recipe
Top Tip
How to Serve Blackened Shrimp and Corn Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blackened Shrimp and Corn Salad Recipe

Why You'll Love This Recipe

This Blackened Shrimp and Corn Salad Recipe is one of those dishes that makes dinner feel like a celebration without requiring hours in the kitchen. I’m always impressed by how the spicy shrimp and smoky corn work together with the bright, herbal dressing to create a balanced, refreshing meal.

Bold Flavor Punch: The blackened seasoning packs just the right amount of smoky heat that really wakes up your palate.
Fresh and Crunchy: With romaine, crisp cucumbers, and sweet grape tomatoes, the salad never feels heavy or boring.
Easy to Customize: You can swap out veggies or adjust the spice level to suit your taste without losing that signature flavor.
Quick and Satisfying: Ready in just about 30 minutes, it’s a perfect weeknight meal or casual lunch option.

In a white bowl on a white marbled surface with a pink cloth under it, there is a colorful layered salad. The bottom layer is green leafy lettuce, topped with sections of yellow corn kernels, red cherry tomato halves, and green cucumber slices arranged around the bowl. In the center, there are seasoned cooked shrimp with an orange-red color. On top of the shrimp and vegetables, there are slices of light green avocado and a sprinkle of fresh chopped herbs. A woman's hand holds a spoon pouring a green creamy dressing over the shrimp and salad. In the background, there are two clear glasses with water. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The secret to this salad’s success is the harmony of smoky, spicy shrimp with sweet, charred corn and a dressing that lifts everything with bright lime and fresh cilantro. Choosing fresh, quality ingredients makes all the difference here.

Flat lay of large blackened shrimp with a deep reddish spice coating, bright yellow charred corn kernels, halved vibrant red grape tomatoes, thinly sliced light green mini cucumbers, creamy sliced avocado, fresh chopped green onions, bright green cilantro leaves scattered around, and crisp romaine lettuce leaves with a fresh, leafy texture, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Shrimp: Large, peeled, and deveined shrimp cook quickly and soak up the blackened spices beautifully.
Smoked Paprika: Adds that deep smoky flavor essential to blackened seasoning without any actual smoke needed.
Corn: Fresh corn charred until golden adds a hint of sweetness and a wonderful texture contrast.
Romaine Lettuce: Crisp and sturdy, it holds up well under the dressing and complements the juicy shrimp.
Grape Tomatoes: Sweet and juicy, they give pops of color and freshness.
Cucumbers: Thin slices add a cool crunch that balances the warm shrimp perfectly.
Avocado: Creamy richness that mellows the spice and makes the salad more satisfying.
Cilantro & Lime: They brighten the whole salad, especially in the zesty dressing.
Avocado Oil: Neutral but buttery, ideal for the dressing’s smooth texture.
Honey & Red Wine Vinegar: Add subtle sweetness and acidity to balance the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Blackened Shrimp and Corn Salad Recipe depending on the season or what I have on hand. This makes it versatile and fun to play with, so don’t hesitate to put your own spin on it.

Variation: Once, I swapped in grilled zucchini instead of cucumbers and added a splash of smoky chipotle peppers in the dressing — it was a total hit with friends.
Dietary Modifications: For a dairy-free, paleo-friendly version, skip any cheese additions and stick to the fresh veggies and shrimp.
Spice Level: Feel free to dial up or back the cayenne pepper to get your perfect heat.
Seasonal Changes: In fall, I throw in roasted sweet potatoes for warmth and depth.

Step-by-Step: How I Make Blackened Shrimp and Corn Salad Recipe

Step 1: Whip Up That Cilantro Lime Dressing

Blending the dressing first is my favorite because it lets the flavors meld while I get the rest ready. Pop avocado oil, fresh lime juice, honey, red wine vinegar, garlic, ground coriander, chopped cilantro, and a pinch of salt and pepper into a high-powered blender or food processor. Blend until smooth and set aside — it’s zingy, herby, and just what this salad needs to tie everything together.

Step 2: Season the Shrimp with That Gorgeous Blackened Mix

In a bowl, toss your peeled and deveined shrimp with the smoked paprika, garlic powder, oregano, thyme, onion powder, lemon zest, salt, and just a pinch of cayenne. Give them a good massage so every piece is coated. I like to let mine marinate a bit while I heat up the skillet and char the corn — it helps those spices soak in deep.

Step 3: Char the Corn Like a Pro

Heat a tablespoon of olive oil over medium-high in a large skillet. Toss in the corn kernels and let them sizzle, stirring occasionally, until they get that gorgeous golden brown and a little crisp — about 10 to 15 minutes. Alternatively, grilling the ears adds an incredible smoky aroma. Once done, set them aside so they can cool slightly before adding to the salad.

Step 4: Cook the Shrimp Just Right

In the same skillet, heat your remaining olive oil over medium-high heat until shimmering. Add the shrimp in a single layer — don’t crowd the pan or they’ll steam instead of sear. Cook about 2 to 3 minutes per side until they turn opaque with a beautiful, slightly charred exterior. Remove the shrimp and keep them warm while you assemble.

Step 5: Toss Everything Together and Serve

Grab a large bowl and combine chopped romaine lettuce, the charred corn, halved grape tomatoes, sliced cucumbers, creamy avocado slices, green onions, and the chopped cilantro. Drizzle your fresh cilantro lime dressing over everything and toss gently to coat. Top with the blackened shrimp and an extra sprinkle of cilantro for good measure. Dive in right away for that perfect balance of smoky, spicy, and fresh flavors.

Top Tip

From my experience, the key to getting this Blackened Shrimp and Corn Salad Recipe just right is balancing the spice and char without overcooking anything. Here are a few things I’ve learned that make a big difference:

Preheat Your Pan Well: Make sure the skillet is hot before adding shrimp — this gives them that irresistible sear and locks in juices.
Don’t Overcrowd the Pan: Cook shrimp in batches if needed so they brown instead of steam.
Char Corn Slowly: Be patient and stir occasionally. That slow char develops sweet, caramelized notes that elevate the whole salad.
Fresh Herbs Are a Must: Adding cilantro right before serving keeps the flavors bright and the salad tasting fresh.

How to Serve Blackened Shrimp and Corn Salad Recipe

Blackened Shrimp Salad - Serving Suggestion

Garnishes

I like to top mine with extra fresh cilantro and a wedge of lime on the side so you can squeeze more brightness as you eat. Sometimes, a sprinkle of crumbled queso fresco or feta works wonderfully, adding a salty, creamy contrast that pairs beautifully with the smoky shrimp.

Side Dishes

This salad is really a meal on its own, but if you want to round it out, I’d suggest something simple and light like grilled flatbread or a chilled cucumber soup. A side of black bean and avocado dip also pairs nicely if you’re serving this for a casual summer gathering.

Creative Ways to Present

For special occasions, I’ve served this salad in individual mason jars, layering the ingredients so guests get a colorful view before tossing it together themselves. Another fun idea is hollowing out mini bell peppers and spooning salad inside for a festive, bite-sized treat that makes for a lively appetizer or side.

Make Ahead and Storage

Storing Leftovers

I like to keep leftover shrimp and salad components separate — store the shrimp in an airtight container in the fridge and the dressed salad in another. Lettuce can wilt when dressed too long, so I usually toss the dressing just before serving leftovers to keep everything crisp and fresh.

Freezing

This salad is best enjoyed fresh, so I don’t recommend freezing it once assembled. However, you can freeze raw shrimp with blackened seasoning before cooking, then thaw and cook fresh when you’re ready to eat.

Reheating

When reheating cooked shrimp, a quick 1-2 minute warm-up in a skillet over medium heat works best to avoid rubbery texture. I avoid reheating the salad itself; instead, toss the cold veggies with fresh dressing and add warm shrimp on top.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! If using frozen shrimp, make sure they are fully thawed and patted dry before seasoning and cooking to get the best sear and flavor.

What makes this a blackened shrimp recipe?

The special blend of spices including smoked paprika, cayenne, and herbs sears onto the shrimp at high heat to create a flavorful, charred crust that defines "blackening." It's the seasoning and technique combined.

Can I make this recipe vegetarian or vegan?

You can swap the shrimp for seasoned and grilled tofu or chickpeas to keep the smoky, seasoned flavor and add protein, and use the same dressing. The salad still tastes fresh and satisfying!

How long does the salad stay fresh after assembly?

Because the lettuce wilts once dressed, I recommend assembling the salad fully no more than 1 hour before serving, or keep dressing separate and toss last minute for the freshest crunch.

Final Thoughts

This Blackened Shrimp and Corn Salad Recipe has become one of my absolute favorites because it’s the perfect blend of smoky, spicy, fresh, and bright all rolled into one dish. I love recommending it to friends because it feels like a treat but comes together so easily — and the compliments are always pouring in. I really hope you give it a try and see how this lovely mix of flavors can brighten up your dinner table as much as it has mine.